As cocoa powder is roasted at high temperatures, it is not seen as a superfood, as much of its nutritional value is lost at this high-temperature processing. Cacao, on the other hand, is processed by cold-pressing cacao beans and cacao nibs that have not been roasted, ensuring that its nutritional benefits remain.

Yes, we definitely think so! We get a lot of positive feedback from people who replaced their coffee for cacao. The theobromine in cacao is a mild stimulant that lasts for longer than caffeine. It gives a softer and longer sustained focus and energy. Caffeine is an alkaloid that works on the nervous system and this can result in a more shaky, nervous energy.

Anandamide (the bliss chemical), is released when we feel great and it is naturally found in Cacao! Cacao contains enzyme inhibitors that decrease our bodies’ ability to break down anandamide. This means that, when we eat cacao, natural anandamide may stick around longer, making us feel good longer.